25-Min Crispy Pork Zongzi with Soy Dip

Ingredients

• ½ lb ground pork
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1.5 cups cooked glutinous rice (sushi rice works)
• 8 leaves dried bamboo leaves, softened in warm water
• 2 tbsp neutral cooking oil
• 3 tbsp soy sauce
• 1 tbsp ginger, minced

Instructions

1. 1

   Brown ground pork in a skillet over medium-high heat, breaking it up as it cooks, about 5 minutes until no pink remains.

2. 2

   Stir in 2 tbsp soy sauce and 1 tsp sesame oil, then remove from heat and let cool slightly.

3. 3

   Lay a bamboo leaf shiny-side down, place 2 tbsp cooked rice in the center, add 1 tbsp pork filling, then top with another tbsp of rice.

4. 4

   Fold the leaf up and over the filling to form a triangle, tucking edges to seal. Repeat with remaining leaves, rice, and pork.

5. 5

   Heat 2 tbsp oil in a large skillet over medium until shimmering, then pan-fry zongzi 3 minutes per side until edges are golden and crispy.

6. 6

   Whisk 3 tbsp soy sauce with 1 tbsp minced ginger for the dip. Serve zongzi hot with sauce on the side.

Tools you’ll need

• large skillet
• wooden spoon or spatula
• small bowl for dipping sauce
• cutting board

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